摘要
通过测定食醋中氨基酸差异性含量,结合主成分分析法和偏最小二乘判别法建立了镇江香醋的真伪鉴别模型。利用显著性差异对变量进行筛选,得到苏氨酸、谷氨酸、甘氨酸、丙氨酸、异亮氨酸、赖氨酸、组氨酸、精氨酸8种氨基酸作为多元统计分析的变量,主成分分析结果表明各变量对分类贡献相当。使用该8种氨基酸变量及偏最小二乘法对镇江香醋和其对照品进行建模,模型验证稳健性良好。通过实际样品验证,模型对镇江香醋的误判率8.3%,表明该模型可以用于镇江香醋真实性鉴别。
An identification model of geographical indication as Zhenjiang vinegar was established with the difference content of amino acid, and the statistical analysis method of principal component analysis （PCA） and partial least squares method （PLS）. Eight amino acids of Threonine （Thr）, Glutamic acid （Glu）, Glycine （Gly）, Alanine （Ala）, Isoleucine （lie）, Lysine （Lys）, Hlstidine （His） and Argnine （Arg） were used as the variables of multivariate statistical analysis. The PCA analysis results showed that each of eight variables nearly gave equal contribution to the classification. By using these eight amino acid variables, PLS analysis method was used to built a Zhenjiang vinegar identification model with Zhenjiang vinegars and the control vinegar samples, and the robust test of this model was good. The model has been validated with real samples with the misjudgment rate of 8.3%, which demonstated this identification model can be applied to authenticity identification of Zhenjiang vinegar.
出处
《食品科技》
CAS
北大核心
2016年第5期273-277,共5页
Food Science and Technology
基金
国家质检总局公益性行业科研专项(2012104019-6)
国家重大科学仪器设备开发专项(2012YQ090167-0402)
关键词
氨基酸
镇江香醋
真伪鉴别
amino acid
Zhenjiang vinegar
authenticity identification
